Easy

Roast Brussels sprouts with sweet potato and apple purée

Name: Roast Brussels sprouts with sweet potato and apple purée
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 800 g Brussels sprouts (trimmed); 500 g Sweet potato (peeled); 120 g Leek (trimmed); 150 g Apple (peeled and cored); 1 g Lime (finely grated zest, green part only); 30 g Wholegrain mustard (prepared); 45 g Extra virgin olive oil (30 g sprouts and 15 g purée); 400 g Water (all incorporated into the purée); 4 g Parsley (chopped); 3 g Salt (1 g sprouts and 2 g purée)

Mustard-roasted Brussels sprouts on a smooth sweet potato, apple and leek purée with a hint of lime.

20 minprep

30 mincooking

4servings

1.365 kcalwhole recipe

341 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 50 min. Preparation + cooking. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Vegan Vegetables 30 to 60 minutes Home-style

Gluten-free and 9 more Indicative dietary requirements

View full classification 27 tags

Diet

Vegan

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Vegetables

Meal

LunchDinner

Preparation

BakingBoiling

Appliances

OvenCasseroleBlender

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in fibreLow calorieLow carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Vegetables

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Brussels sprouts trimmed 800 g
Sweet potato peeled 500 g
Leek trimmed 120 g
Apple peeled and cored 150 g
Lime finely grated zest, green part only 1 g
Wholegrain mustard prepared 30 g
Extra virgin olive oil 30 g sprouts and 15 g purée 45 g
Water all incorporated into the purée 400 g
Parsley chopped 4 g
Salt 1 g sprouts and 2 g purée 3 g

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Baking

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Let’s get cooking

Method

Preheat the oven to 200°C. Halve the Brussels sprouts and toss with all the mustard, 30 g oil and 1 g salt. Spread cut-side down and roast for 22-28 minutes until golden and tender.
Soften the chopped leek in the remaining 15 g oil for 5 minutes. Add the sweet potato and apple in 2 cm cubes, the 400 g water and other 2 g salt. Cover and simmer gently for 15-20 minutes until very tender.
Blend the entire contents of the saucepan, without discarding liquid, with the lime zest. If too thin, heat for 2-3 minutes while stirring. Divide between four plates, add all the roasted sprouts and finish with the parsley.

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